Hot Cross Buns: A Recipe Tradition for Easter

My long-time favorite recipe for Hot Cross Buns, the sweet buns topped with icing in a cross shape traditional at Easter, especially on Good Friday. My Hot Cross Buns are warm with gentle spices and studded with bits of dried fruit. Dare I say? I think they're perfect.

Memorable Hot Cross Buns, A Traditional Recipe Plus My Own Special Twists. A Long-Time Family Favorite & A "Celebration" Bread, One Often Made Once a Year for a Special Holiday, Here, at Easter. A Homemade Yeast Bread, a Kitchen Parade Specialty. Budget Friendly. Potluck & Party & Kid Friendly. Vegetarian. Rave Reviews. What're you waiting for?! So Good!!

~ Skip Straight to the Recipe Overview ~

~ Skip Straight to the Recipe ~

~ PIN This ~

COMPLIMENTS!

• "I had to make them! ... They are irresistible." ~ Anne
• "We have made them for the last couple of years. This year we glazed them with maple syrup and they turned out beautifully." ~ Krissy
• "I made these last night, delicious!" ~ Becki on Facebook
• "Delicious! I just ate two!" ~ Katie

BEST RECIPES!

• Hot Cross Buns Made the List!
• Best Recipes of 2006

---

A Good Friday Tradition

Birthdays aren’t birthdays without balloons. July 4th isn’t the Fourth of July without a flag-filled parade. And a particular Thursday in November isn’t Thanksgiving without a turkey.

In the Christian tradition, Good Friday’s resurrection promise begs no adornment or heraldry.

Still, in many homes around the world, Good Friday isn’t Good Friday without rich, spiced buns topped with crosses to signify Christ’s sacrifice.

One year, my sister called early Good Friday, wondering if our mother were "beaming from heaven" because her daughters were each elbow-deep in dough for hot cross buns.

Though my sister and I use different recipes – and neither one use our mother's – we still treasure the tradition. Within a few minutes of my sister’s call, Mom had reason to beam!

"Intoxicatingly Delicious."

My friend Anne occupies her very own stratus of elevated home cooking. She is good, so so good. Kitchen Parade readers know her as the pastry whisperer. So I was much thrilled to get Anne's take on my Hot Cross Buns, including soaking her currants in warm brandy.

She wrote, "Have you ever read a recipe and just had to rush into the kitchen to make it? That happened to me today when I read about Hot Cross Buns. I had not made them in twenty years and they are delightfully yummy. The dough is a butter-egg rich dough — like a brioche — flavored with currants and spices, then iced with a powdered sugar cross. I was intrigued by the liberal use of spices in this recipe (1 teaspoon per cup of flour) ... now I understand why hot cross buns are full of cinnamon, ginger, nutmeg, mace, and cloves. Those aromas perfumed my kitchen while the buns were baking and they are intoxicatingly delicious."

This home cook blushed! :-)

---

---

Recipe Overview: Hot Cross Buns

• Hot Cross Buns are a beloved classic — a yeast bread that yields two dozen individual rolls that are soft, spiced, and studded with barely sweet dried currants. By tradition, Hot Cross Buns are made late during the Christian season of Lent, usually on Good Friday just two days before Easter. My recipe is quite different from others, that's thanks to the flavors from rich spices and citrus zest plus the signature cross made from a simple icing rather than being baked in.

• When to Serve = Serve Hot Cross Buns during the weeks before Easter, especially right before Easter on Good Friday.
• Diet Needs & Choices = As written, the buns are vegetarian, the ingredient lists includes eggs, milk and butter.
• Distinctive Ingredients = Yeast (2 packets!) + Spices (allspice, cinnamon and optional cardamon) + Citrus Zest (orange and lemon or lime) + Dried Currants
• Short Ingredient List = all the above + milk + 1 large egg and an extra yolk + sugar + flour + salt + salted butter
• For Garnish = An "egg wash" made from an egg, a little sugar and water isn't a garnish, per se, but it does add a glossy look to the tops of the buns. The egg wash is applied to the tops of the buns just before they're popped in the oven.
• Kitchen Tools = A large bowl and spoon for mixing + a light clean towel for covering the dough and rolls while they rise + a baking sheet & parchment for baking + an optional kitchen scale (affiliate link) for measuring ingredients + an optional stand mixer with a dough hook for kneading
• Hands-On Time = Allow about 45 minutes of hands-on time for mixing the dough and shaping the rolls plus additional unattended time for letting the dough and then the buns rise and baking
• Total Time = While the hands-on time is pretty easy to measure, the total time is harder to specify. That's because of the many variables which can affect both the first rise and the second. Me, I allow a day even with the relatively short hands-on time. If I'm done in four hours? Great. If not, at least I won't be worrying about timing.
• Tasting with our Eyes = These buns are quite pretty, a toasty brown color studded with mini bits of dried currant. Oh! And that frosting cross on the top, too!
• Texture = The buns are soft but sturdy, the outer crust is there but isn't crisp, just nicely slightly stronger than the interior.
• Taste = Oh, the spices! And citrus zest! While the buns are by no means savory buns, they're much less sugary than other hot cross buns, especially the ones from grocery-store bakeries. In my recipe, the buns themselves are barely sweet and most of the sweetness comes from the cross frosting on top.
• Techniques = The recipe uses several techniques, all easy. First, the milk is "scalded" (that is, brought almost to a boil) then cooled before adding the yeast and a touch of sugar to feed the yeast. Second, the currants are mixed with the egg so they'll absorb some of the egg moisture, plumping them a bit. Third, the yeast dough is kneaded, either by hand or with a stand mixer.
• Shop Your Pantry = This is a pantry-friendly recipe for most home bakers.
• Staying Cost Conscious = This recipe is a budget-friendly recipe, calling for easy-to-find and easy-to-keep-on-hand everyday ingredients.
• Makes = 24 small buns (our preference) or a dozen larger buns
• So good! I do so hope you love these!


• Not ready for rolls? Try my Armenian Easter Bread, the braided loaves are so pretty!
• Not quite what you're looking for? Check out my other recipes for different yeast breads.

---

---

How to Make Hot Cross Buns

The detailed recipe is written in traditional recipe form below but here are the highlights. You can do this!

• PROOF THE YEAST [upper left photo, see collage above] First, gently heat the milk almost to a boil on the stove, stirring occasionally to scrape the pan's sides and bottom to avoid scorching. Let the milk cool down until a few drops test warm (not hot, not cold) on the inner side of your wrist. (If you've tested a baby's bottle for temperature, it's the same process!) That temperature is important because second, add the yeast and a little sugar to feed the wrist. Put the milk/yeast mixture aside while you continue with the dough, it'll bubble and froth.
• SOAK THE CURRANTS [upper right photo, see collage above] In a small bowl, whisk an egg plus an extra yolk and stir in the currants. Set the bowl aside for a bit.
• MIX THE DOUGH In a large bowl (use your stand mixer's bowl if you plan to knead the dough with the mixer) stir together the sugar, flour and spices.
• Then work the cold butter (cut in small bits) into the flour by grabbing a bit of butter and some flour and rubbing it between the pads of your thumb and your other fingers, kinda like snapping your fingers with butter and flour. It's easy to do this with both hands at the same time, just grabbing and rubbing, grabbing and rubbing. Once all the butter bits have been mixed in to form a floury meal, you're done.
• Stir the milk-yeast mixture and the egg-currant mixture into the flour mixture.
• Use your hands to thoroughly combine the dough.
• KNEAD THE DOUGH [lower left photo, see collage above] Are you kneading by hand? Great. Keep some additional flour handy and then turn the dough onto a lightly floured clean surface and knead by hand for about 10 minutes. The dough will start off sticky, use the flour to clean off your hands, also to add, just a bit at a time, into the dough. Add as little as you can manage, this helps the rolls turn out really soft and tender.
• Or are you kneading the dough in your stand mixer? Use the dough hook and knead on the lowest speed for about 7 minutes. Again, the dough will start off sticky so keep some extra flour handy and add it a teaspoon or two at a time, carefully dropping the flour into the bottom of the bowl while the mixer is running.
• FIRST RISE After kneading, shape the dough into a ball. Pour a little oil into a large bowl and use the dough to rub the oil up the bowl's sides, making sure the dough ball is lightly coated with oil on all sides, too.
• Drape a light, clean towel across the top of the bowl and move the bowl to a warm place to rise. The dough should double in size, be sure to eyeball its size beforehand so you can gauge when it's done. How long will the first rise take? It depends on so many variables (the freshness of the yeast, the yeast's temperature when mixing the dough, the temperature of the other ingredients, the room temperature, the thickness of the towel). See? Gauge by change in volume, not by time.
• SHAPE THE BUNS Gently deflate the dough by pressing a fist into it several times. Cut the dough into 24 pieces, each one about 50g big. Shape each piece into a bun, folding the dough over itself to form a seam on the bottom. Arrange about 12 buns on each of two parchment-lined baking sheets.
• SECOND RISE Cover with the same light towel, adding a second one if needed to fully cover. Move the baking sheets to a warm place and let the buns rise until about double in size, gauging by change in size not time.
• Near the end of the second rise, heat the oven to 400F/200C.
• EGG WASH, OPTIONAL [lower right photo, see collage above] Whisk the egg, sugar and enough water so that the mixture may be brushed onto the top / sides of each bun without being gloppy.
• BAKE One at a time, bake each sheet until the buns turn golden, about 12 minutes, better still, until the internal temperature measured by a digital thermometer measures 195F/90C.
• Remove from the oven and let cool.
• MAKE & APPLY THE ICING Mix the butter, milk and extract, then add powdered sugar until the frosting becomes thick but still squeeze-able.
• With a pastry bag or a freezer bag with a corner snipped, squeeze icing onto the top of each bun in the shape of a cross.

---

Baking Notes

I make Hot Cross Buns every year so am always trying one variation or another, more whole-grain flour, a different mix of fruit, etc. Over the years, I've tested, tweaked and simplified my recipe so that you can bake with confidence — and maybe start your own tradition. But I also only make them just once a year so this list has become my personal reminder of what works, what to watch out for. Enjoy!

• YEAST I typically move back and forth between rapid rise and regular dry yeast. This year, I used rapid rise yeast and the buns were particularly light and airy. (2008)
• For most yeast breads, I've taken to proofing rapid rise yeasts, not just active dry yeasts. To my eyes, the proofing makes the buns lighter, livelier. (2023)
• FLOUR As it sits, flour settles heavily. If you stir flour well before measuring, you’ll find your baked goods suddenly lighter. If you have a kitchen scale for nothing more than weighing flour, getting the right amount of flour makes all the difference in the lightness of baked goods.
• To weigh flour and other ingredients, an inexpensive kitchen scale (affiliate link) makes all the difference. My Disclosure Promise
• For more whole-grain buns, I used 1 cup King Arthur whole wheat flour and 3 cups King Arthur all-purpose flour (which itself has more gluten than other all-purpose flours). The buns had a lovely pale-brown color but remained light and easy to eat. I would definitely do this again. (2009)
• I used 3 cups of Pillsbury all-purpose flour and 1 cup whole wheat pastry flour. Next year, I will return to the King Arthur flours again, this year's dough was a little ropey. That said, I'm not sure that the flour was the cause. The dough seemed particularly hungry for flour during the kneading process, more than I ever remember before. (2010)
• All bread flour worked great this year. (2012)
• Some times, I hold aside some 100g of flour, then work it in while kneading, plus maybe another 50g or 100g. This seems to be a good method to avoid adding too much flour. (2023)
• SPICES The Penzeys spice people sell a wonderful blend of cinnamon, star anise, nutmeg, allspice, ginger and cloves. It’s called "cake spice" and has been a family favorite for several years now. Use it whenever cinnamon or nutmeg are called for – and prepare yourself for compliments! Order via 800-741-7787 or penzeys.com. Look for a similar blend called "baking spice". Both are excellent.
• DRIED FRUIT A 50:50 mix of currants and dried cranberries is a nice variation. If the cranberries are large, snip them into smaller pieces otherwise they sort of take over. (2008)
• KNEADING I have a sentimental attachment to kneading homemade yeast breads by hand. (Why? I tell the story here along with my mom's recipe for Homemade Yeast Rolls.) But I've also learned that stand mixers are really good at kneading bread. (How good? Check out Is a Stand Mixer Better for Kneading Bread Dough? The case for & against.) This year's buns were extra light and lovely, I give all credit to using the stand mixer for kneading, 7 minutes, adding a teaspoon of flour at a time to prevent sticking. (2025)
• FIRST RISE I have started mixing bread dough the night before, covering it and letting it rise in the refrigerator the night before. It really does rise, even in cold conditions! That "warm place" we seek for letting bread rise is really only to speed the rising process. (2010)
• When the first rise is done in the fridge, the dough comes out quite stiff. While workable, it does take a little more time to form the buns and after that, the second rise can take a long time too. This year it took two full hours in the oven on the bread-proofing temperature for the second rise. (2012)
• RISE TIME When allowed to rise properly, these hot cross buns are as light and airy as pillows. For both the first and the second rise, judge when the dough is risen by its size, which should be doubled, not by time passed. The cooler the temperature, the longer the rise time. Some people have good luck letting bread rise in an oven with the oven light on. In my cold winter house, I let bread rise in a "proofing box" — just a large cardboard box on its side with a small space heater blowing warm air into the open side. This year I learned that during the first rise, a double layer of towel sloooooows down the rise time, where a single layer of towel lets in just the right amount of warm air. (2008)
• My latest favorite way to let bread dough rise is to use a heating pad wrapped around the bread bowl, for details, see Armenian Easter Bread. (2009)
• PARCHMENT I have a favorite non-stick baking sheet and wish it were still made. It "always" bakes just perfectly. But this year I also used an inexpensive baking sheet lined with parchment and was most surprised that the bottoms were golden and crisp, even compared to my favorite baking sheet. So now I recommend parchment! (2012)
• FORMING THE ROLLS When forming the rolls, make sure that no currants stick out from the dough because they'll either get hard or burn while baking. One reader suggests using only 1/2 cup currants, which might help. I also believe that using the stand mixer for kneading somehow incorporates the currants so they don't seem to stick out as much. (2025)
• EGG WASH If the egg/sugar mixture brushed on at the end seems a little thick and hard to brush on smoothly without glops or drips, just whisk in a couple of teaspoons of water. (2008)

You Might Wonder Be Wondering ...

Have another question? Ask away, I'll do my best to answer!

• Are individual rolls better than rolls butted up against one another? It depends. I happen to like the texture of the outer crusts of my Hot Cross Buns, firm but also soft. So I shape and bake individual rolls on a baking sheet, for more crust. Other recipes bake rolls butted up next to one another in a baking pan with sides, this means only the top and bottom have crust, the sides are soft. I keep intending to give this a try though!

Celebration Breads Around the Year

I've become fascinated with the breads I call "Celebration Breads", ones often made just once a year to mark an occasion, often religious. It's a growing collection of recipes, from these Hot Cross Buns I've made for so many years to Armenian Easter Bread to the Latin Pan de Muerto for Day of the Dead in November.

Why I Love This Recipe & You Might Too

Why would anyone go to the trouble of making Hot Cross Buns from scratch? Here are a few reasons. Why do you make them? Let me know in the comments!

• EVERYDAY INGREDIENTS No special ingredients to shop for, hunt up or order online.
• RICH WITH FRUITY SPICES A heady of Nordic-favorite spices (allspice, cinnamon and optional cardamon) mean these Hot Cross Buns actually taste good, something way more than just flour, sugar and butter.
• TEXTURE The rolls are soft but sturdy, chewy but delicate. Kinda magic? I think so!
• BELOVED You know how you find your "one" recipe and never feel tempted by another? That's the case here. Nearly every Good Friday, you'll find me in the kitchen early in the morning, starting the dough. By Friday evening, I'm delivering rolls to nearby family members.
• Ready to get started? Here's your recipe!

Bookmark! PIN! Share!

How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe inspires you, please do save and share! I'd be honored ...

~ PIN This ~

---

HOT CROSS BUNS

Hands-on time: 30 minutes to mix; 15 minutes to shape;
plus unattended time to let rise and to bake
Total Time to Table: 3-1/2 to 4 hours (or considerably longer, depending on how long the dough and buns take to rise)
Makes 24 large buns

YEAST
• 1 cup whole milk
• 2 packages (14g, 4-1/2 teaspoons) yeast, either active dry or instant/quick
• 1 teaspoon sugar

CURRANTS
• 1 large egg plus 1 egg yolk
• 1 cup (115g) dried currants (see ALANNA's TIPS)
• Zest from 1 orange
• Zest from 1 lemon or 1 lime

DOUGH
• 1/2 cup (100g) sugar
• 4 cups flour, 500g or fluffed to aerate before measuring (see TIPS)
• 1 tablespoon allspice
• 1 teaspoon cinnamon (or Penzey's cake spice, see TIPS)
• 1/2 teaspoon cardamon, optional but so nice
• 1 teaspoon table salt
• 10 tablespoons (110g, usually 1 stick plus another 2 tablespoons) cold salted butter, cut in small bits
• Additional flour for kneading

EGG WASH, OPTIONAL
• 1 large egg
• 2 tablespoons sugar
• Water to thin, if needed to apply evenly

CROSS ICING
• 1 tablespoon salted butter, melted
• 2 tablespoons warm milk
• 1 teaspoon vanilla or lemon extract
• 2 cups (240g) powdered sugar (icing sugar)

PROOF YEAST In a small dish, heat the milk in microwave about 1 minute to 105F – 115F, not cool, not hot, just nicely warm on the inside of your wrist. Gently stir in the yeast and 1 teaspoon sugar. Set aside until foamy, about 5 minutes, some times longer if your yeast has been stored in the fridge.

SOAK CURRANTS In a small bowl, whisk the egg and yolk well. Stir in the currants and citrus zests. Set aside, letting the currants plump up a little.

MIX DOUGH In a large bowl (use the bowl to your stand mixer if planning to knead with the mixer), stir together the 1/2 cup sugar, flour, spices and salt. With your fingertips, blend the butter into the flour until a coarse meal forms; take some time to do this, it doesn't take long but is really important for even distribution of the butter throughout the flour.

Make a well in the center of the flour mixture, pour in the yeast and currant mixtures. Blend thoroughly with your hands.

KNEAD BY HAND Form the dough into a ball and transfer to lightly floured counter. (Know this, the dough will likely be sticky. If it starts off too sticky to knead on the counter, just knead it right in the bowl.)

Knead the dough for 10 minutes, adding as little flour as possible, just enough to work dough without any stickiness when the kneading is done.

~ OR ~

KNEAD WITH A STAND MIXER Insert the stand mixer's dough hook. Knead the dough for seven minutes. It'll start off sticky, add flour a teaspoon at a time, carefully dropping each spoonful into the bottom of the mixer while the mixer is still running; after each addition, give it a few seconds to work in before adding more; add as little flour as possible, just enough to prevent sticking, no more.

FIRST RISE Transfer the dough to a clean, lightly oiled bowl, first rubbing the dough mass against the bowl to lightly coat all sides with oil. Cover with a light towel and let the dough rise in warm place until doubled, about 1 hour (gauge by the rise, not the time, some times the first rise can take 2 or even 3 hours).

Alternatively, use an overnight "chilled rise" in the fridge. Transfer the dough to a clean, lightly oiled bowl, first rubbing the dough mass against the bowl to lightly coat all sides with oil. Cover and let refrigerate overnight. FYI, because the dough starts off so cold, the second rise takes longer.

FORM BUNS & SECOND RISE Gently deflate the dough by pressing a fist into the dough several times. Cut the dough into 24 pieces. (For buns exactly the same size, weigh the pieces before forming, I like buns about 50 grams big.) Form the buns and arrange on two or three baking sheets covered with parchment (recommended) or lightly greased (works okay on some baking sheets). Cover each baking sheet with a light, clean towel and let the buns rise in a warm place until doubled in size, about 1 hour. (Again, gauge by the rise not the time. Watch the currants, once they begin to stick out a little more, the dough is definitely on the rise.)

MIX THE EGG WASH, OPTIONAL The egg wash gives the tops a pretty sheen, but is not an imperative. Whisk the egg and 2 tablespoons sugar. Whisk in a little water, enough so it brushes without being gloppy. Brush the tops and sides of the buns with the egg wash.

BAKE Heat the oven to 400F/200C. Bake until golden, about 12 minutes per baking sheet (see TIPS). For extra precision, use a digital thermometer to monitor the internal temperature 195F/90F. Let cool completely before adding the Icing.

MAKE THE ICING Blend the butter, milk and extract, then stir in the powdered sugar. Place the icing in a zip-lock bag, snip a corner to easily mark the crosses. Squirt ribbons of icing onto each bun, forming a Christian cross as my family does, or an X to symbolize the mark early Christians used to identify themselves when Christianity was outlawed. For gifts, put dollops of icing in small bags, just enough for applying later without fear of muss or mess during transportation.

ALANNA's TIPS I make Hot Cross Buns every year so am always trying one variation and another, more whole-grain flour, a different mix of fruit, etc. Please see my baking notes, a personal reminder of what works, what to watch out for. Enjoy! Look for dried black currants near the raisins at the grocery store. You could use raisins but I really love the currants because they're smaller (so fewer distribute more evenly and widely) and contain less natural sugar (in part because of their size). Honestly, I haven't bought actual raisins in a long, long while! For flour, I have good luck with a variety of flours, including: 100% all-purpose flour; 100% bread flour; 25% whole-wheat flour and 75% all-purpose flour. I've also come to prefer King Arthur's all-purpose flour which has slightly more protein. At least three decades (!) ago, my mom introduced me to two spice blends from Penzey's, one called Cake Spice and a similar one called Baking Spice. Either one is an excellent substitute whenever a recipe calls for cinnamon. I buy verrrrrry few spice blends, you'll see the evidence in DIY Spice Blends & Homemade Seasonings, where blends are made to order and mixed to taste. But these two? I keep both on hand but make sure to never run out of Cake Spice. I have best luck baking one sheet at a time. But if you must, bake two trays at the same time, swapping positions on the racks midway. I use only about a quarter of the icing but intentionally list the ingredients for more so that it can be distributed into small freezer bags for delivering to friends and neighbors. If you're more generous with the icing, the Nutrition Information per bun needs bumping.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. Confused about salt, these days? No wonder, it is confusing. Check my FAQs for an explanation. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2006/04/hot-cross-buns.php .

NUTRITION INFORMATION Per Bun (assumes 25% icing used for crosses, see ALANNA's TIPS): 191 Calories; 5g Tot Fat; 4g Sat Fat; 40mg Cholesterol; 143mg Sodium; 30g Carb; 1g Fiber; 12g Sugar; 5g Protein. WEIGHT WATCHERS Old Points 4 & PointsPlus 5 & SmartPoints 8 & Freestyle 8 & myWW green & blue & purple & future WW points

---

Seasonal Cooking: Easter Ideas Across the Years

KITCHEN PARADE
Hot Cross Buns (<< this week's family favorite) Armenian Easter Bread (Choereg) Twice-Smoked Ham Ham 101: What to Know Before Buying a Ham Spicy Raisin Sauce for Ham Real-Food Brisket Easy Creamy Scrambled Eggs for a Crowd Five-Minute Fruit Salad Easy Make-Ahead Breakfast Casserole with Hash Browns & Eggs Easy Green Chile Egg Casserole DIY Substitute for Baker's Joy Strawberry Milk How to Steam Eggs Carrot Cake Smoked Salmon Quiche Rainbow Salad Sweet Lemon Vinaigrette Lemon Cream Pie Easy Pesto Pasta Salad
~ more Recent Recipes ~

A VEGGIE VENTURE
Roasted Cauliflower (A Veggie Venture's very first recipe!) Gypsy Pot Roasted Carrots & Mushrooms with Thyme Insalata di Finocchio aka Fennel Salad Caraway Cabbage Quiche Chocolate Sauerkraut Cupcakes Sugar Snaps, Carrots & Peppers Simple Chickpea Salad Tool Tip: Asparagus Steamer Stuffed Artichokes Asparagus Scallion Salad with Hard-Cooked Egg Savory Oatmeal with Scallions & Soy Sauce Whole Cauliflower with Homemade Cheese Sauce (< such an impressive appearance!) Spring Garden Vegetable Soup Seductive Kale Salad How to Microwave Asparagus Finnish Rosolli Salad Pinto Bean Salad Italian Pasta Salad with Garlicky Tomatoes & Collard Greens
~ more Recent Recipes ~

If you like Kitchen Parade's recipes, you'll love A Veggie Venture, my food blog about vegetables with more from-scratch recipes using whole, healthful ingredients, home to the famous Alphabet of Vegetables and vegetables in every course, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

---

More Easter Inspiration

• THE RECIPE Armenian Easter Bread The buttery sweet bread called choereg or choreg. (PIN This)
• ANOTHER TAKE Carrot Cake Mixed in a food processor, baked as muffins, cupcakes, square snacking cakes and more. (PIN This)

• THE RECIPE Smoked Salmon Quiche Quick to make, reminiscent of a lox and bagel. (PIN This)
• ANOTHER TAKE Asparagus Custard Tart Visually impressive but oh-so-easy.

• THE INFO Ham 101 What to Know Before Buying a Ham. (PIN This)
• THEN FIRE UP THE SMOKER Twice-Smoked Ham How & why to smoke a smoked ham a second time. (PIN This)

• THE COLLECTION Easter Recipes From brunch to bunny hunts and much more.
• ALL THE HOLIDAYS All the Holidays Year-round food for fun and celebration.

---

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

---

© Copyright Kitchen Parade
2006, 2007, 2008 (repub), 2009, 2011 (repub), 2012, 2014, 2017, 2019 & 2025